Celebrate Bakri Eid with the royal richness of Nalli Bhuna—a slow-cooked mutton shank curry known for its deep flavors and melt-in-the-mouth marrow. The bone marrow (“nalli”) releases luscious juices into the masala as it cooks, creating a robust, spicy dish that’s packed with aroma, heat, and depth. Traditionally served with naan or roomali roti, Nalli Bhuna is the true king of Eid dishes.
🌟 IntroductionCelebrate Bakri Eid with the royal richness of Nalli Bhuna—a slow-cooked mutton shank curry known for its deep flavors and melt-in-the-mouth marrow. The bone marrow ("nalli") releases luscious juices into the masala as it cooks, creating a robust, spicy dish that’s packed with aroma, heat, and depth. Traditionally served with naan or roomali roti, Nalli Bhuna is the true king of Eid dishes.
Servings: 4
Cost: 200
Ingredients
For Marination:
- 500 g mutton nalli shank pieces with marrow
- ½ cup curd yogurt
- 1 tbsp ginger-garlic paste
- ½ tsp turmeric
- 1 tsp red chili powder
- Salt to taste
For Cooking:
- 3 tbsp mustard oil or ghee for richer taste
- 2 bay leaves
- 1 inch cinnamon stick
- 3 –4 cloves
- 2 –3 green cardamom
- 1 black cardamom
- 1 large onion finely sliced
- 2 medium tomatoes chopped
- 2 tsp coriander powder
- 1 tsp kashmiri red chili powder
- 1 tsp garam masala
- ½ tsp black pepper
- 1 cup water or mutton stock
- Chopped coriander leaves for garnish
Instructions
🔸 Step 1: Marinate the Nalli
- Clean and pat dry the mutton shanks.
- In a bowl, mix curd, ginger-garlic paste, turmeric, chili powder, and salt.
- Coat the mutton shanks well and marinate for at least 1 hour (overnight is best).
🔸 Step 2: Prepare the Bhuna Masala
- Heat mustard oil until smoky. Add whole spices (bay leaves, cinnamon, cloves, cardamoms).
- Add sliced onions and sauté till golden brown.
- Mix in chopped tomatoes, coriander powder, kashmiri chili, and salt. Cook till tomatoes are soft and oil separates.
🔸 Step 3: Slow Cook the Nalli
- Add marinated shanks to the masala and stir well.
- Sear on high heat for 5–6 minutes to lock in flavor.
- Lower the heat, add water or stock, cover, and simmer for 45–60 minutes till the meat is tender and marrow softens.
- Once oil floats on top and gravy thickens, sprinkle garam masala and black pepper.
🔸 Step 4: Final Touch
- Garnish with chopped coriander and serve piping hot.
🍽️ Serving Suggestions
- Best with: Roomali roti, butter naan, sheermal, or saffron rice
- Add a wedge of lime and some raw onion rings for an authentic touch
💡 Tips for Best Results
✅ Use bone-in shanks with marrow for authentic richness
✅ Cook on low heat for deep flavors
✅ Let it rest for 10–15 mins before serving—flavors deepen more
✅ Add a few drops of ghee at the end for enhanced aroma
❤️ Why It’s Perfect for Bakri Eid
- Celebrates the essence of the sacrifice
- Brings out the royal flavor of meat
- A guaranteed crowd-pleaser for the Eid daawat